Dill Iceland's Only Michelin-Starred Restaurant

Dill is Iceland’s most famous restaurant, and the first of its kind in the country. It was first opened in 2009 by chef Gunnar Karl Gíslason, and it received a Michelin star in 2017. It’s still the only restaurant in Iceland to have a star! Ironically, chef Gíslason moved to New York City in 2016 to open Agern with Claus Meyer (which he also helped earn a Michelin star), so he wasn’t technically the head chef of Dill when it got its star. But when Dill lost the star in 2019, Gíslason took it as a sign to move back to Iceland and help them reclaim the star. (Spoiler alert: they did!) Dill got its star back in 2020.

Looking for more great spots for food and drinks in Iceland? Check out our city map of Reykjavík!

Dried wolffish, herb butter, & angelica.
Dried wolffish, herb butter, & angelica.
DILL

Address & Contact Information
Laugavegur 59, Reykjavík, Iceland
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Dill has moved locations a few times. It was first located in the Nordic House in Reykjavík, then in 2015 it moved to a small space in the city center that resembled a fisherman’s cottage. You can watch a YouTube video from Anders’ visit to Dill in 2018 here. Dill moved again right before the pandemic, to a kind of funny space. The outside looks like absolutely nothing special, it’s a harsh building with big glass doors in the city center that’s adjacent to a supermarket. But when you open the front door you’re met with a dark wooden facade and a large spiral staircase. Climb the stairs to enter the restaurant, which is on the second floor. There is a big open kitchen, and floor to ceiling glass windows overlooking a main street in the city center.

Dill’s inspiration is to highlight Icelandic food culture and bring it into the spotlight, to preserve time-old traditions that otherwise might disappear. Come with an open mind: you’ll try some dried and fermented foods you might not have tasted before, such as dung-smoked trout (an ingredient that sounds intimidating but actually is quite tasty). Sustainability is a big focus of the restaurant, so the chefs try to use every part of the animal when possible. The wine pairing is all natural, and their non-alcoholic pairing is made of locally produced kombuchas. Dill is a must-visit when in Reykjavík.

Crispy tartelette, dill, whipped creme fraiche, & dung-smoked trout.
Crispy tartelette, dill, whipped creme fraiche, & dung-smoked trout.
Onion cake with pickled carrots.
Onion cake with pickled carrots.
One of our favorite bites of the meal!
One of our favorite bites of the meal!
Barley, beets, seaweed, nutmeg, mushrooms, & cress.
Barley, beets, seaweed, nutmeg, mushrooms, & cress.
Cod filet, purée of mushrooms and Icelandic sugar kelp, pickled green currants, chervil, & birch and milk sauce.
Cod filet, purée of mushrooms and Icelandic sugar kelp, pickled green currants, chervil, & birch and milk sauce.
Lamb shank, lamb braising liquids, brown butter, pickled onions, rutabaga, & lemon thyme.
Lamb shank, lamb braising liquids, brown butter, pickled onions, rutabaga, & lemon thyme.
Dry-aged lamb filet, black garlic purée, and lamb consommé infused with seaweed and lemon thyme.
Dry-aged lamb filet, black garlic purée, and lamb consommé infused with seaweed and lemon thyme.
Potato cake, brown buttermilk ice cream, blueberries, and a potato chip.
Potato cake, brown buttermilk ice cream, blueberries, and a potato chip.

Have you been to Dill? Let us know in a comment below.

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